Yes, I guess that it must be a bit unexpected to read a Tibetan food post within the Indian Food section in our blog but it has a very easy explanation: McLeodGanj! McLeodGanj has a very tight relation with Tibet, and when we were there we saw advertisements for Tibetan cooking courses so we didn’t miss the opportunity. The course consisted of three lessons where we learned how to make Tibetan breads, soups and the famous momos (of which we have been talking so much).
Our first lesson was breads. Sangye showed us how to make Tibetan brown bread, tigmo and bhalek. While the procedure for making the dough was very similar for the three types of breads, the ingredients and the cooking was different.
- The brown bread, made with whole wheat flour and cooked in a frying pan with a bit of oil, was the sweetest of the three. It’s a great type of bread to have for breakfast with a bit of honey or butter.
- Bhalek is a thick white bread stuffed with spiced vegetables, that is also cooked in a frying pan with a bit of oil. Tasty but very, very filling!
- Tigmo was probably the strangest of the three types we cooked. As Bhalek, it is made with white flour but this one is steamed and not fried. It is usually served as accompaniment of fried vegetables, soups..